Thai Chicken Burritos

Save money and make your own gourmet burritos! These are flavor-packed, nutrition-packed portable meals. Note that you can make extra and freeze them in Ziploc bags. To eat, defrost overnight and heat in microwave.

Ingredients

For Chicken

1 pound skinless boneless chicken breasts, cut into strips

1 T light brown sugar

2 1/2 T low-sodium soy sauce

2 t grated fresh ginger

1 t grated lime rind

1 garlic clove, minced

For Peanut Sauce

2 T light brown sugar

3 T low-sodium soy sauce

1 1/2 T fresh lime juice

4 T natural-style, creamy peanut butter

1/4 t crushed red pepper

1 garlic clove, minced

Thin out with water if necessary

For Filling

2 cups Jasmine rice, cooked

2 cups broccoli and carrots, blanched (cut into 1-inch pieces, drop into boiling water for about 3 minutes, then rinse in cold water)

4-6 large white flour tortillas

Directions

1. To make chicken, combine all the ingredients in a large Ziploc bag and refrigerate for 30 minutes to let marinate. Spread out the chicken strips on a baking tray and bake uncovered at 375F for about 10 minutes. Set aside to cool.
2. To make peanut sauce, combine all ingredients in a bowl.
3. To assemble burritos, divide filling into 4-6 servings. Pile rice, chicken, peanut sauce, and vegetables in a heap on one side of the tortilla; fold sides in and roll up.

Copyright 2009 Melanie Plesko. All Rights Reserved.

Crunchy Chicken Tenders

Kids gobble them up and they're more nutritious and economical than store-bought chicken tenders.

Ingredients

2 T olive oil or cooking spray

2 lb chicken breast, cut into about 20 tenders*

2 1/2 cups cornflakes

1/2 cup flour

1/4 t salt

1/4 t pepper

1 egg

1/2 cup buttermilk

1 T mustard

1 T brown sugar

*About 4 inches long by 1 inch wide, but size of tenders can vary to your preference

Directions

1. Preheat oven to 400F. Prepare a large baking sheet by rubbing with olive oil or coating with cooking spray.
2. Put cornflakes in a sealed plastic bag and crush into a course powder with a rolling pin or the bottom of a glass. Pour cornflakes onto a plate.
3. Put flour, salt, and pepper on another plate and combine with a spoon.
4. Put egg, buttermilk, mustard, and sugar in a bowl and whisk to combine.
5. Dredge chicken tenders (working in batches of 4) in flour mixture, shaking off the excess.
6. Dip chicken tenders in buttermilk mixture and then roll in cornflakes, coating evenly.
7. Place crunchy chicken tenders on prepared baking tray and bake uncovered for about 20 minutes.

Copyright 2009 Melanie Plesko. All Rights Reserved.